Rose Ann Findlen, from Madison, Wisconsin, sent me this note: “My mother (b. 1902, d. 1999) used to keep recipes she had obtained from other cooks and her favorite recipes in a brown stenographer’s notebook. One of her favorite cookie recipes was Vanilla Salted Peanut Butter Cookies. I found the recipe on a clipping from the newspaper taped to the notebook. I think she began compiling this notebook in the 1950s and at the time commented to me that ‘this is a very old recipe.’ I have never seen any recipe like this one and so I am passing it on to you as something you might be interested in seeing.” I was immediately intrigued by the flavors in this recipe, all commonplace nough, but in this combination sure to be a sensation. I went into investiga- tion mode that very same day. vanilla salted peanut cookies

Mix the same as you would any other
cookies and do not hesitate to put in the
full amount of vanilla, as that is what
makes this cookie extra delicious. Drop
by the spoonful and bake at 350°. Six
dozen cookies.

The maKeoveR

Lard, while a perfectly fine fat to use,isn’t something I expect you to havein your pantry; and I’ll always wish

for butter, especially when brown
sugar is involved. I’ve changed the fat
to combine the higher melting point
of shortening (to limit the cookies’
spread) with the flavor of butter. I no
longer do any dissolving of baking
soda in recipes (see Baking Soda +
boiling water =Why? Holiday 2011),
so that’s changed. The flour needed to
be increased a smidgen, and lastly, to
my mind, this cookie just wanted some
white chocolate. They’re terrific to
eat: crispy outside, a little bendy in the
middle, and yes, use all that vanilla.
It really is what makes them special.
—S.R.

2 cups ( 7 ounces) old-fashioned rolledoats

1 1/3 cups ( 8 ounces) white chocolatechunks or chips (optional)

Preheat the oven to 350°F. Grease (or line
with parchment) 2 baking sheets.

In a large bowl, cream together the
shortening, butter, and brown sugar. Mix
in the oats, eggs, and vanilla. Whisk the
baking soda into the flour, and add to the
butter/oat mixture, mixing until combined. Scrape the sides and bottom of the
bowl, then mix in the peanuts and white
chocolate chunks or chips, if using.

Scoop by the tablespoon onto the prepared baking sheets, and bake for 11 to 13
minutes, until golden brown at the edges.
Remove from the oven and cool on the
pans for 5 minutes before transferring to
a rack to finish cooling completely. Yield:
4 1/2 dozen cookies.